Earlier this spring, I attended the Buenos Aires event for three days of culinary demonstrations, wine and cocktail seminars, food and wine tasting events, cocktail parties, a wine auction, garden parties and a gala dinner with each dish prepared by a different chef and paired with an Argentinian wine.
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The event brought together leading and emerging luminaries of the culinary scene — from Michelin-starred chefs such as Turkey’s Ali Gungormus, Italy’s Davide Brovelli, Spain’s Mostse Estruch, to South American standouts such as Argentina’s Francis Mallmann, Argentina-born but Brazil-based Paola Carosella, Park Hyatt executive chef Fabio Brambilla and Ecuador’s Rodrigo Pacheco — and a team of top sommeliers.
It’s not unusual for chefs to move in international circles but I was still surprised to find a Canadian connection in Buenos Aires.
Before settling on a culinary career, a teenaged Pacheco spent a year in Canada — first as a volunteer in Moosonee with Canada World Youth, then later working in a Toronto restaurant. Afterward, he studied hotel management in Chile, then culinary arts and restaurant management at Institut Paul Bocuse in Lyon, France.
Pacheco, who now owns a small hotel in Ecuador, says he “loves Canada” and wants to return for a visit — “but not in the winter.”
When guest weren’t mingling with chefs or sampling epicurean delights, there were uniquely Argentinian activities such as tango lessons, a guided shopping expedition along swanky Avenido Alvear — where shoppers with trust funds can stock up on designer duds and polo gear, while others like me, can enjoy the elegant streetscape resplendent with French-style mini palaces — and a polo demonstration in the Pampas accompanied by a delicious asado — or barbecue — lunch of Argentinian beef, lamb, salmon, roasted pumpkin and herbed goat cheese salad — one of the best meals of the event.
A native Patagonian, Chef Mallmann is recognized as an asado specialist and is the author of Seven Fires: Grilling the Argentine way.
FUTURE MASTERS
— The Washington, D.C., event takes place June 17-20 at Park Hyatt Washington with a local farm to table focus. Participants will enjoy a VIP opening reception, tea tastings, wine and cheese pairings, guest speakers, a summer picnic at Virginia’s Chapel Hill Farm, harvest breakfast and walking trip to the Dupont Circle Freshfarm Market to participate in a chef’s demonstration and meet local artisans, wine education class.
The four-night packages start at $2,400 US (single occupancy, taxes and gratuities included) and $3,000 double, and also include roundtrip airport transfers and a 10% discount on additional events.
— The Paris festival takes place Oct. 11-16 at the Park Hyatt Paris Vendome, where the hotel’s executive chef — Jean Francois Rouquette will be joined by five celebrated chefs from Spain, Italy, Scandinavia and the U.K. The focus is a new “art de vivre” or way of life.
The Paris package includes four nights’ accommodation, daily breakfast, roundtrip airport transfers, opening VIP dinner in the hotel’s Michelin-starred La Pur restaurant or closing Masters dinner, night visit to Rungis Market with Chef Rouquette, cocktail course, a second Masters dinner, and 10% discount on additional events. Single occupancy prices start at 2,925 euros, doubles from 3,360 euros.
For details, see mastersoffoodandwine.com.
GETTING THERE
One of the global sponsors of the Masters of Food and Wine events (along with American Express), American Airlines has competitive prices on daily flights from several North American hubs to Buenos Aires. I flew from Toronto to Miami, then Miami to Buenos Aires. Roundtrip economy class flights from Miami to Buenos Aires start around $1,100 plus fees and taxes. Fares vary depending on dates travelled. See aa.com for details.
robin.robinson@sunmedia.ca
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